The Best Gluten-free Chocolate Chip Cookies

They’re gluten-free, lower in sugar, vegan, so simple, and so delicious. I’m bummed I couldn’t share these on National Chocolate Chip Cookie Day, but I’m bringing you the recipe now and you don’t want to skip out on it.

Chewy and soft inside with a slightly crispy outside. Embedded with gooey chocolate chips and a hint of almond.

Sweetened with coconut sugar and maple syrup.

As mentioned in a previous recipe, my absolute favorite gluten-free flour blend to use is Bob’s Red Mill 1-1 GF flour. It already contains xanthum gum and always creates the perfect texture! (Not sponsored).

These cookies are…

  • Soft
  • Chewy
  • Crispy
  • Gooey
  • Gluten-free
  • Vegan
  • Lower in sugar
  • Simple
  • Oh so delicious
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The Best Gluten-free Chocolate Chip Cookies
Prep Time
15 mins
Cook Time
15 mins
 

Soft, chewy, gooey, and slightly crispy. All you want in a gluten-free cookie.

Course: Dessert
Keyword: gluten-free chocolate chip cookies, vegan
Servings: 12 cookies
Author: Taavi Moore
Ingredients
  • ½ cup vegan butter
  • ½ cup maple syrup
  • ½ cup coconut sugar
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • 1 ½ cups gluten-free flour
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp kosher salt
  • ½ cup dark chocolate chunks
  • ¼ cup chopped walnuts (optional)
Instructions
  1. In a stand mixer or large mixing bowl, cream together the butter, sugar, and maple syrup until smooth. Beat in the almond and vanilla extract.

  2. In a seperate smaller mixing bowl, combine the flour, baking soda and powder, and salt. Slowly stir in the dry mixture into the large mixing bowl until a soft dough forms. Fold in the chocolate chunks and walnuts. Cover and refrigerate the dough for 1 hour-overnight.

  3. Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Taking a cookie scoop, scoop out dough onto the baking sheet. Slightly press down with the palm of your hand. Bake for 15 min. until slightly golden brown. Cool for 5 min. on baking sheet before transferring to a wire cooling rack. Sprinkle with flaky sea salt before serving.

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